Easiest Way to Make Tasty Refreshing and Jelly-Like Ume Plum Jam

Refreshing and Jelly-Like Ume Plum Jam. Take the stem ends off the ume plums using a toothpick. Great recipe for Refreshing and Jelly-Like Ume Plum Jam. There are so many ways of making 'Ume (Japanese Plum) Jam' which last year done differently.

Make the best of the Japanese plum season by making plum wine (Umeshu) and once the wine is ready, use Yes, you can totally eat the ume plums from the wine! Serve them with your plum wine so you can nibble. I made this fabulous plum jam during summer in Japan. arab cook Refreshing and Jelly-Like Ume Plum Jam using 2 ingredients and 9 steps. Here is how you cook that.

Ingredients of Refreshing and Jelly-Like Ume Plum Jam

1. It's 1 kg of Ume plums.
2. It's 600 of to 700 grams ; about 70% of the weight of the plums Sugar.

My aunt got a plum tree and I have access to plenty of organic plums. This two-ingredient plum jam recipe is really a cross between plum jam and plum preserves. It's awesome paired with breakfast pancakes or crepes. Plum Jam Recipe (No Peel, No Pectin!) Exploring the jams and jellies of other countries is like a field trip for your taste buds.

Refreshing and Jelly-Like Ume Plum Jam step by step

1. Take the stem ends off the ume plums using a toothpick..
2. Soak the ume plums in plenty of water for 2 to 3 hours or overnight to remove their bitterness..
3. Divide the ume plums into 500 g each, one batch with the greener unripe plums and the other with the ripe plums..
4. Put plenty of water in two pans, add a lot of plums in each. Then, start cooking over medium heat. If the plums start to foam up in the water with bubbles on their surface, throw away the water and put in fresh water. Repeat 2-3 times. If you let the water come to a boil the plum skins will tear, so if the water becomes hot to the touch, drain it off and add fresh water..
5. When the plums are tender, drain them and crush with a spatula to remove their pits. Puree the plums in a food processor. You can chop it up with a knife, or pass it through a sieve to make it smoother...whichever method you'd prefer. Please do this after letting the plums cool down..
6. If you process the plums in a food processor, it will become smooth as if you passed it through a sieve. The skins add a pretty color..
7. Place the puree in an enameled pan and simmer. When it starts to bubble, add the sugar in 2 to 3 batches Scum will rise from the unripe plums, so skim it off as you simmer..
8. As you keep simmering it over medium heat while removing the scum, in about 10 minutes the color will change to apricot. When the puree becomes translucent and thick, it's done. Pour into sterilized jars while still hot. The upper jar is the one with ripe plums, and the bottom jar is the one with unripe plums..
9. Here's a hamburger steak made with this ume plum jam. The sweet-and-sour flavor really goes well with the hamburger and it's delicious..

It's used like a lemon, but it's actually a hybrid of kumquats and mandarin oranges. In America, it's called Ume plum jam is a beautiful and minimalist condiment. It's made with nothing more than sugar and Japanese. However I wish I had follwed the advice of other reviewers and cut back on the sugar. Like candy this step is vital for it to turn out!